appetizers & snacks

Italian Chicken & Spinach Dip

Italian Chicken & Spinach Dip.png

One of my friends hosted a potluck brunch last weekend. This was originally supposed to be a filling for crescent roll spirals similar to these buffalo chicken spirals I made before. That turned out to be a disaster. I spread the filling onto the crescent roll dough, rolled it up. and it didn’t hold up when I went to slice it into spirals. It probably would have worked if I went with another shape and not a spiral. I think the spiral failed because both the filling and the dough were too warm. So, this became a dip, and a very good one!

I served this with Town House pita chips, but it would also be good with pretty much any cracker or tortilla chips.

Some of the links in this post are affiliate links, which means I earn a commission if you make a purchase using the link (click here for more information).

Ingredients

  • 1 boneless, skinless chicken breast, marinated in Italian dressing
  • 1 tomato, diced
  • 1 cup thawed frozen spinach
  • 8 oz. cream cheese, softened
  • ½ small onion, grated or 1 tbsp Tastefully Simple Onion Onion seasoning
  • 2 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp basil
  • ½ tsp dill
  • 1 cup shredded mozzarella cheese

Instructions

Bake the chicken breast, covered so it doesn’t get hard on top. Shred with a fork when it’s done, and set aside.

Beat the cream cheese for about 1 minute using a stand mixer with the flat beater or hand mixer. Add onion, garlic, oregano, basil, and dill. Beat for about another minute until everything is well-combined.

Add the mozzarella, spinach, chicken. Stir on a low speed to combine. Stir in tomatoes.

Bake at 350° for about 15 minutes, or until dip is warmed through. Stir before serving.

 

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